Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt.

Add the cold butter and cut it into the flour with a pastry cutter or your fingertips until it resembles coarse crumbs.

Pour in the buttermilk and stir just until the dough comes together.

Turn the dough onto a lightly floured surface, pat into a rectangle about 1 inch thick, and fold it into thirds like a letter.

Fold and pat the dough again, then cut out 8 biscuits using a 2 1/2-inch cutter.

Place the biscuits on the baking sheet so their sides touch and brush the tops with the extra buttermilk.

Bake the biscuits for 15 to 18 minutes or until they are puffed and golden brown.

While baking, cook the breakfast sausage in a large skillet over medium heat for 6 to 8 minutes until browned and fully cooked.

Sprinkle the flour over the cooked sausage and stir constantly for 1 to 2 minutes.

Slowly whisk in the milk, adding a little at a time to keep the mixture smooth.

Bring to a gentle simmer and cook for 5 to 7 minutes, stirring often until the gravy thickens.

Split the warm biscuits in half and spoon the sausage gravy generously over the tops.

Sprinkle with chopped chives and serve immediately.